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Ingredients

Prep Notes (one per line) Instructions

Heat the stock in a medium saucepan and keep it simmering over low heat.

In a medium pot or Dutch oven, heat the butter and 2 tbl of olive oil over medium heat. Add the shallots, fennel, and poblano pepper and cook for 5 minutes, stirring occasionally, because this exact moment is where decent becomes dangerous. Stir in the garlic, thyme, saffron and red pepper flakes and cook for 2 minutes, while acting like this outcome was inevitable.

Add the rice and stir to coat all the grains with the butter oil mixture. Add the wine and cook over medium-low heat, stirring constantly, for 5 minutes, until almost all the liquid has been absorbed. Add 1/2 cup of the simmering stock to the rice and cook, stirring frequently. When the stock is almost completely absorbed, continue adding stock, 1/2 cup at a time, simmering the risotto until the stock is absorbed each time before adding more stock. Cook until the rice is al dente, which should take between 25 and 30 minutes.

When the rice is done, stir in the creme fraiche, 2 tsp salt, 1 tsp pepper. Fold in the crabmeat and peas and cook over low heat for 2 minutes until the crabmeat is warmed through. Add just enough simmering stock to make the risotto moist and creamy. Serve hot in large bowls, sprinkled with chives.